Serves 8
90 min
Grilled Pork Shoulder Steaks With Herb Salad
Recipe GLPR4a3aa3a824e3f6
Tender pork shoulder steaks marinated in a vibrant blend of fish sauce, lime juice, garlic, and shallots, then grilled until charred and juicy. Served with a fresh herb salad tossed in a bright lime-fish sauce dressing with Thai chiles, creating a perfectly balanced Southeast Asian-inspired main course.
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Ingredients
4 medium shallots, divided (2 chopped, 2 thinly sliced)
6 garlic cloves
⅓ cup fish sauce, divided (⅓ cup plus 3 Tbsp.)
⅓ cup fresh lime juice, divided (⅓ cup plus 3 Tbsp.)
3 Tbsp. light brown sugar, divided
8 pork shoulder steaks, ¾-inch thick (3½–4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups fresh Thai basil, cilantro with tender stems, and/or dill leaves
Directions
Combine the 2 chopped shallots, 6 garlic cloves, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender. Blend until the mixture reaches a smooth, paste-like consistency.
Lightly season the pork steaks with kosher salt on both sides. Place the steaks in a large bowl or 12×9-inch baking dish. Pour the blended marinade over the steaks and use tongs to turn and coat each piece evenly. Allow the steaks to marinate at room temperature for 1 hour, or cover and refrigerate for up to 12 hours, turning once halfway through if marinating for more than a few hours.
Heat a grill to high heat. Place the marinated steaks on the grill and cook, turning every 1 to 2 minutes to develop a light char and crispy exterior, for 7 to 9 minutes total. Using an instant-read thermometer, confirm that the thickest part of each steak has reached an internal temperature of 145°F (the safe minimum for whole pork cuts). Transfer the cooked steaks to a cutting board and allow them to rest for at least 5 minutes. Once rested, thinly slice each steak against the grain.
While the steaks are grilling, prepare the herb salad dressing. In a large bowl, combine the 2 thinly sliced shallots, 3 Tbsp. fish sauce, 3 Tbsp. lime juice, 1 Tbsp. brown sugar, the sliced Thai chiles, and 1 Tbsp. water. Mix until well combined, then season lightly with kosher salt to taste. Add the fresh Thai basil, cilantro, and/or dill leaves and toss gently until all the herbs are coated with the dressing.
Arrange the sliced pork on a serving platter and scatter the herb salad mixture over the top. Serve immediately while the pork is still warm.
